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Functional nutrition has become one of the main directions for a healthy lifestyle and sustainable food production due to its promising positive influence on health and its association with the use of raw materials of natural origin
Predrag Putnik; Danijela Kovačević. Sustainable Functional Food Processing. Foods 2021, 10, 1438 .
AMA StylePredrag Putnik, Danijela Kovačević. Sustainable Functional Food Processing. Foods. 2021; 10 (7):1438.
Chicago/Turabian StylePredrag Putnik; Danijela Kovačević. 2021. "Sustainable Functional Food Processing." Foods 10, no. 7: 1438.
This study investigated the status of bioactive compounds (phenolic compounds, carotenoids, and vitamin C), changes in color performance, and microbiological quality in smoothies preserved by high-pressure processing (HP) and thermal pasteurization (P) during cold storage at 4 °C for 21 days. Chemometric tools were used to select relevant variables that represent the most useful information for the fast and accurate quality assessment of smoothies. HP was performed at 350 and 450 MPa for 5 and 15 min at room temperature, respectively, while P was performed at 85 °C for 7 min. Smoothies were prepared by blending juices of apple (50%, v/v), carrot (20%, v/v), chokeberry (5%, v/v), Indian banana puree (10%, w/v), and almond drink (15%, v/v). The results obtained indicated that lower pressures with a shorter duration of HP showed higher levels of bioactive compounds in the smoothies, compared to the control samples. Compared to P, the HP samples exhibited a greater stability of bioactive compounds during shelf life. HP was found to be highly effective in reducing the native microflora of the smoothies, without subsequent microbial activation during storage. This study demonstrated the usefulness of the chemometric approach in interpreting complex datasets for the effective quality assessment of smoothies treated with different preservation technologies.
Marko Škegro; Predrag Putnik; Danijela Bursać Kovačević; Ana Kovač; Lidija Salkić; Iva Čanak; Jadranka Frece; Sandra Zavadlav; Damir Ježek. Chemometric Comparison of High-Pressure Processing and Thermal Pasteurization: The Nutritive, Sensory, and Microbial Quality of Smoothies. Foods 2021, 10, 1167 .
AMA StyleMarko Škegro, Predrag Putnik, Danijela Bursać Kovačević, Ana Kovač, Lidija Salkić, Iva Čanak, Jadranka Frece, Sandra Zavadlav, Damir Ježek. Chemometric Comparison of High-Pressure Processing and Thermal Pasteurization: The Nutritive, Sensory, and Microbial Quality of Smoothies. Foods. 2021; 10 (6):1167.
Chicago/Turabian StyleMarko Škegro; Predrag Putnik; Danijela Bursać Kovačević; Ana Kovač; Lidija Salkić; Iva Čanak; Jadranka Frece; Sandra Zavadlav; Damir Ježek. 2021. "Chemometric Comparison of High-Pressure Processing and Thermal Pasteurization: The Nutritive, Sensory, and Microbial Quality of Smoothies." Foods 10, no. 6: 1167.
Consumers are becoming more mindful of their well-being. Increasing awareness of the many beneficial properties of peppermint essential oil (EO) has significantly increased product sales in recent years. Hydrodistillation (HD), a proven conventional method, and a possible alternative in the form of microwave-assisted hydrodistillation (MWHD) have been used to isolate peppermint EO. Standard Soxhlet and alternatively supercritical fluid (SFE), microwave-assisted, and ultrasound-assisted extraction separated the lipid extracts. The distillations employed various power settings, and the EO yield varied from 0.15 to 0.80%. The estimated environmental impact in terms of electricity consumption and CO2 emissions suggested that MWHD is an energy efficient way to reduce CO2 emissions. Different extraction methods and solvent properties affected the lipid extract yield, which ranged from 2.55 to 5.36%. According to the corresponding values of statistical parameters, empiric mathematical models were successfully applied to model the kinetics of MWHD and SFE processes.
Aleksandar Radivojac; Oskar Bera; Zoran Zeković; Nemanja Teslić; Živan Mrkonjić; Danijela Bursać Kovačević; Predrag Putnik; Branimir Pavlić. Extraction of Peppermint Essential Oils and Lipophilic Compounds: Assessment of Process Kinetics and Environmental Impacts with Multiple Techniques. Molecules 2021, 26, 2879 .
AMA StyleAleksandar Radivojac, Oskar Bera, Zoran Zeković, Nemanja Teslić, Živan Mrkonjić, Danijela Bursać Kovačević, Predrag Putnik, Branimir Pavlić. Extraction of Peppermint Essential Oils and Lipophilic Compounds: Assessment of Process Kinetics and Environmental Impacts with Multiple Techniques. Molecules. 2021; 26 (10):2879.
Chicago/Turabian StyleAleksandar Radivojac; Oskar Bera; Zoran Zeković; Nemanja Teslić; Živan Mrkonjić; Danijela Bursać Kovačević; Predrag Putnik; Branimir Pavlić. 2021. "Extraction of Peppermint Essential Oils and Lipophilic Compounds: Assessment of Process Kinetics and Environmental Impacts with Multiple Techniques." Molecules 26, no. 10: 2879.
The Republic of Croatia has a long tradition of fruit growing due to its geographical location, climatic conditions, and high quality of fruit crops, especially apple fruits. Apples can be used for the formulation of functional foods either in processed form (e.g., juice), or as a by-product (e.g., apple pomace). However, there is a growing demand for functional foods derived from ancient and traditional plant sources as they are recognized as a very valuable source of health-promoting bioactive ingredients. Similarly, old apple cultivars (Malus domestica Borkh.) are characterized by good morphological and pomological properties, less need for chemicals during cultivation and the higher share of biologically active compounds (BACs) with better sensory acceptability compared to commercial cultivars. However, their nutritional and biological potential is underestimated, as is their ability to be processed into functional food. The importance in preserving old apple cultivars can also be seen in their significance for improving the nutritional composition of other apple cultivars through innovative cultivation strategies, and therefore old local apple cultivars could be of great importance in future breeding programs.
Boris Duralija; Predrag Putnik; Dora Brdar; Anica Bebek Markovinović; Sandra Zavadlav; Mirian Pateiro; Rubén Domínguez; José Lorenzo; Danijela Bursać Kovačević. The Perspective of Croatian Old Apple Cultivars in Extensive Farming for the Production of Functional Foods. Foods 2021, 10, 708 .
AMA StyleBoris Duralija, Predrag Putnik, Dora Brdar, Anica Bebek Markovinović, Sandra Zavadlav, Mirian Pateiro, Rubén Domínguez, José Lorenzo, Danijela Bursać Kovačević. The Perspective of Croatian Old Apple Cultivars in Extensive Farming for the Production of Functional Foods. Foods. 2021; 10 (4):708.
Chicago/Turabian StyleBoris Duralija; Predrag Putnik; Dora Brdar; Anica Bebek Markovinović; Sandra Zavadlav; Mirian Pateiro; Rubén Domínguez; José Lorenzo; Danijela Bursać Kovačević. 2021. "The Perspective of Croatian Old Apple Cultivars in Extensive Farming for the Production of Functional Foods." Foods 10, no. 4: 708.
The design of functional foods has grown recently as an answer to rising consumers’ concerns and demands for natural, nutritional and healthy food products. Nanoencapsulation is a technique based on enclosing a bioactive compound (BAC) in liquid, solid or gaseous states within a matrix or inert material for preserving the coated substance (food or flavor molecules/ingredients). Nanoencapsulation can improve stability of BACs, improving the regulation of their release at physiologically active sites. Regarding materials for food and nutraceutical applications, the most used are carbohydrate-, protein- or lipid-based alternatives such as chitosan, peptide–chitosan and β-lactoglobulin nanoparticles (NPs) or emulsion biopolymer complexes. On the other hand, the main BACs used in foods for health promoting, including antioxidants, antimicrobials, vitamins, probiotics and prebiotics and others (minerals, enzymes and flavoring compounds). Nanotechnology can also play notable role in the development of programmable food, an original futuristic concept promising the consumers to obtain high quality food of desired nutritive and sensory characteristics.
Mirian Pateiro; Belén Gómez; Paulo Munekata; Francisco Barba; Predrag Putnik; Danijela Kovačević; José Lorenzo. Nanoencapsulation of Promising Bioactive Compounds to Improve Their Absorption, Stability, Functionality and the Appearance of the Final Food Products. Molecules 2021, 26, 1547 .
AMA StyleMirian Pateiro, Belén Gómez, Paulo Munekata, Francisco Barba, Predrag Putnik, Danijela Kovačević, José Lorenzo. Nanoencapsulation of Promising Bioactive Compounds to Improve Their Absorption, Stability, Functionality and the Appearance of the Final Food Products. Molecules. 2021; 26 (6):1547.
Chicago/Turabian StyleMirian Pateiro; Belén Gómez; Paulo Munekata; Francisco Barba; Predrag Putnik; Danijela Kovačević; José Lorenzo. 2021. "Nanoencapsulation of Promising Bioactive Compounds to Improve Their Absorption, Stability, Functionality and the Appearance of the Final Food Products." Molecules 26, no. 6: 1547.
Drying is one of the oldest methods for food preservation that removes the water from fruit and makes it available for consumption throughout the year. Dried fruits can be produced by small- and large-scale processors, which makes them a very popular food among consumers and food manufacturers. The most frequent uses of drying technology include osmotic dehydration, vacuum drying, freeze-drying and different combinations of other drying technologies. However, drying may provoke undesirable changes with respect to physiochemical, sensory, nutritional and microbiological quality. Drying process energy efficiency and the quality of dried fruits are crucial factors in fruit drying. Recently, innovative technologies such as ultrasound, pulsed electric field and high pressure may be used as a pretreatment or in combination with traditional drying technologies for process intensification. This could result in quality improvements of dried fruits and enhanced efficiency and capacity of the production process, with a positive impact on environmental and economic benefits.
Milivoj Radojčin; Ivan Pavkov; Danijela Bursać Kovačević; Predrag Putnik; Artur Wiktor; Zoran Stamenković; Krstan Kešelj; Attila Gere. Effect of Selected Drying Methods and Emerging Drying Intensification Technologies on the Quality of Dried Fruit: A Review. Processes 2021, 9, 132 .
AMA StyleMilivoj Radojčin, Ivan Pavkov, Danijela Bursać Kovačević, Predrag Putnik, Artur Wiktor, Zoran Stamenković, Krstan Kešelj, Attila Gere. Effect of Selected Drying Methods and Emerging Drying Intensification Technologies on the Quality of Dried Fruit: A Review. Processes. 2021; 9 (1):132.
Chicago/Turabian StyleMilivoj Radojčin; Ivan Pavkov; Danijela Bursać Kovačević; Predrag Putnik; Artur Wiktor; Zoran Stamenković; Krstan Kešelj; Attila Gere. 2021. "Effect of Selected Drying Methods and Emerging Drying Intensification Technologies on the Quality of Dried Fruit: A Review." Processes 9, no. 1: 132.
Fruit juices contain a large number of phytochemicals that, in combination with certain drugs, can cause food–drug interactions that can be clinically significant and lead to adverse events. The mechanisms behind such interactions are in most cases related to phytochemical interference with the activity of cytochrome P450 metabolizing enzymes (CYPs) or drug transporters. Moreover, alterations in their activity can have a clinical relevance if systemic exposure to the drug is decreased or increased, meaning that the pharmacological drug effects are suboptimal, or the drug will cause toxicity. In general, the common pharmacokinetic parameters found to be altered in food–drug interactions regarding fruit juices are the area under the concentration–time curve, bioavailability, and maximum plasma concentration. In most cases, the results from the drug interaction studies with fruit juices provide only limited information due to the small number of subjects, which are also healthy volunteers. Moreover, drug interactions with fruit juices are challenging to predict due to the unknown amounts of the specific phytochemicals responsible for the interaction, as well as due to the inter-individual variability of drug metabolism, among others. Therefore, this work aims to raise awareness about possible pharmacological interactions with fruit juices.
Zvonimir Petric; Irena Žuntar; Predrag Putnik; Danijela Bursać Kovačević. Food–Drug Interactions with Fruit Juices. Foods 2020, 10, 33 .
AMA StyleZvonimir Petric, Irena Žuntar, Predrag Putnik, Danijela Bursać Kovačević. Food–Drug Interactions with Fruit Juices. Foods. 2020; 10 (1):33.
Chicago/Turabian StyleZvonimir Petric; Irena Žuntar; Predrag Putnik; Danijela Bursać Kovačević. 2020. "Food–Drug Interactions with Fruit Juices." Foods 10, no. 1: 33.
The arising consumer’s concern for health together with the unhealthy lifestyle have brought back to the use of herbs, commonly used as food and in traditional medicine. There are several properties associated with these products such as anti-inflammatory, antioxidant, antimicrobial, anti-carcinogenic, antihypertensive, gluco-regulatory, or antithrombotic effects, which would have potential as alternative therapies for the common health problems. These properties are especially attributed to the presence of bioactive compounds (e.g., phenolic compounds) isolated from the green leaves of these plants. Although there are healthy eating models with increased 206consumption of herbs, as the case with Mediterranean diet, this would not be enough to obtain the desired effects. Therefore, there is a need to incorporate them as dietary supplements to achieve the aforementioned beneficial effects on health using nonfood matrix, for example, pills, capsules, powder, essential oils, extracts, etc. Moreover, these herbal products are useful tools for food production as they tend to extend the shelf life of foods due to their antioxidant and antimicrobial properties.
Mirian Pateiro; Rubén Domínguez; Predrag Putnik; Danijela Bursać Kovačević; Francisco J. Barba; Paulo S. E. Munekata; Elena Movilla Fierro; José M. Lorenzo. Herbal Product Development and Characteristics. Herbal Product Development 2020, 205 -240.
AMA StyleMirian Pateiro, Rubén Domínguez, Predrag Putnik, Danijela Bursać Kovačević, Francisco J. Barba, Paulo S. E. Munekata, Elena Movilla Fierro, José M. Lorenzo. Herbal Product Development and Characteristics. Herbal Product Development. 2020; ():205-240.
Chicago/Turabian StyleMirian Pateiro; Rubén Domínguez; Predrag Putnik; Danijela Bursać Kovačević; Francisco J. Barba; Paulo S. E. Munekata; Elena Movilla Fierro; José M. Lorenzo. 2020. "Herbal Product Development and Characteristics." Herbal Product Development , no. : 205-240.
Sous-vide is a technique of cooking foods in vacuum bags under strictly controlled temperature, offering improved taste, texture and nutritional values along with extended shelf life as compared to the traditional cooking methods. In addition to other constituents, vegetables and seafood represent important sources of phytochemicals. Thus, by applying sous-vide technology, preservation of such foods can be prolonged with almost full retention of native quality. In this way, sous-vide processing meets customers’ growing demand for the production of safer and healthier foods. Considering the industrial points of view, sous-vide technology has proven to be an adequate substitute for traditional cooking methods. Therefore, its application in various aspects of food production has been increasingly researched. Although sous-vide cooking of meats and vegetables is well explored, the challenges remain with seafoods due to the large differences in structure and quality of marine organisms. Cephalopods (e.g., squid, octopus, etc.) are of particular interest, as the changes of their muscular physical structure during processing have to be carefully considered. Based on all the above, this study summarizes the literature review on the recent sous-vide application on vegetable and seafood products in view of production of high-quality and safe foodstuffs.
Sandra Zavadlav; Marijana Blažić; Franco Van De Velde; Charito Vignatti; Cecilia Fenoglio; Andrea M. Piagentini; María Elida Pirovani; Cristina M. Perotti; Danijela Bursać Kovačević; Predrag Putnik. Sous-Vide as a Technique for Preparing Healthy and High-Quality Vegetable and Seafood Products. Foods 2020, 9, 1537 .
AMA StyleSandra Zavadlav, Marijana Blažić, Franco Van De Velde, Charito Vignatti, Cecilia Fenoglio, Andrea M. Piagentini, María Elida Pirovani, Cristina M. Perotti, Danijela Bursać Kovačević, Predrag Putnik. Sous-Vide as a Technique for Preparing Healthy and High-Quality Vegetable and Seafood Products. Foods. 2020; 9 (11):1537.
Chicago/Turabian StyleSandra Zavadlav; Marijana Blažić; Franco Van De Velde; Charito Vignatti; Cecilia Fenoglio; Andrea M. Piagentini; María Elida Pirovani; Cristina M. Perotti; Danijela Bursać Kovačević; Predrag Putnik. 2020. "Sous-Vide as a Technique for Preparing Healthy and High-Quality Vegetable and Seafood Products." Foods 9, no. 11: 1537.
The purpose of this study was to determine the changes in the contents of flavonoids that were the most prevalent in acacia and multifloral honey during one year of storage. Samples were stored in transparent glass containers, at room temperature, on open shelves exposed to light during daytime. Eight individual flavonoids identified and quantified using HPLC-Diode Array Detector (DAD) belongs to three subgroups: flavonols (quercetin, luteolin, kaempferol and galangin), total flavanons (hesperetin and pinocembrin) and total flavones (apigenin and chrysin). Obtained results revealed that multifloral honey had more total flavonoids than acacia samples did. On average from all of the samples, multifloral honey had more of quercetin, hesperetin, luteolin, kaempferol and apigenin than acacia honey did. Content of flavonoids increased in samples between the 1st and 6th month of storage and then started to decrease until the 9th month, when they remained relatively constant all the way until the 12th month of storage. In conclusion, acacia and multifloral honey after one-year of storage still can be a valuable source of flavonoids.
Goran Šarić; Nada Vahčić; Danijela Bursać Kovačević; Predrag Putnik. The Changes of Flavonoids in Honey during Storage. Processes 2020, 8, 943 .
AMA StyleGoran Šarić, Nada Vahčić, Danijela Bursać Kovačević, Predrag Putnik. The Changes of Flavonoids in Honey during Storage. Processes. 2020; 8 (8):943.
Chicago/Turabian StyleGoran Šarić; Nada Vahčić; Danijela Bursać Kovačević; Predrag Putnik. 2020. "The Changes of Flavonoids in Honey during Storage." Processes 8, no. 8: 943.
Over the last decade, fruit juice consumption has increased. Their rise in popularity can be attributed to the belief that they are a quick way to consuming a dietary portion of fruit. Probiotics added to fruit juices produce various bioactive compounds, thus probiotic fruit juices can be considered as a new type of functional foods. Such combinations could improve nutritional properties and provide health benefits of fruit juices, due to delivering positive health attributes from both sources (fruit juices and probiotics). However, this review discusses the other side of the same coin, i.e., the one that challenges general beliefs that probiotics are undoubtedly safe. This topic deserves more acknowledgments from the medical and nutritional literature, as it is highly important for health care professionals and nutritionists who must be aware of potential probiotic issues. Still, clinical trials have not adequately questioned the safety of probiotics, as they are generally considered safe. Therefore, this reviews aims to give an evidence-based perspective of probiotic safety, focusing on probiotic fruit beverages and nutraceuticals, by providing documented clinical case reports and studies. Finally, the paper deals with some additional insights from the pharmacological and toxicological point of views, such as pharmacological repercussions of probiotics on health.
Irena Žuntar; Zvonimir Petric; Danijela Bursać Kovačević; Predrag Putnik. Safety of Probiotics: Functional Fruit Beverages and Nutraceuticals. Foods 2020, 9, 947 .
AMA StyleIrena Žuntar, Zvonimir Petric, Danijela Bursać Kovačević, Predrag Putnik. Safety of Probiotics: Functional Fruit Beverages and Nutraceuticals. Foods. 2020; 9 (7):947.
Chicago/Turabian StyleIrena Žuntar; Zvonimir Petric; Danijela Bursać Kovačević; Predrag Putnik. 2020. "Safety of Probiotics: Functional Fruit Beverages and Nutraceuticals." Foods 9, no. 7: 947.
This study aimed to investigate the performance of accelerated solvent extraction (ASE) as a green approach for the recovery of polyphenols and pigments from wild nettle leaves (NL). ASE was operated at different temperatures (20, 50, 80 and 110 °C), static times (5 and 10 min) and cycle numbers (1–4) using ethanol (96%) as an extraction solvent. In order to compare the efficiency of ASE, ultrasound assisted extraction (UAE) at 80 °C for 30 min was performed as a referent. Polyphenol and pigment analyses were carried out by HPLC and antioxidant capacity was assessed by ORAC. Seven polyphenols from subclasses of hydroxycinnamic acids and flavonoids, along with chlorophylls a and b and their derivatives and six carotenoids and their derivatives were identified and quantified. Chlorogenic acid was the most abundant polyphenol and chlorophyll a represented the dominant pigment. ASE conditions at 110 °C/10 min/3 or 4 cycles proved to be the optimal for achieving the highest yields of analyzed compounds. In comparison with UAE, ASE showed better performance in terms of yields and antioxidants recovery, hence delivering extract with 60% higher antioxidant capacity. Finally, the potential of NL as a functional ingredient from natural sources can be successfully accessed by ASE.
Maja Repajić; Ena Cegledi; Valentina Kruk; Sandra Pedisić; Fırat Çınar; Danijela Bursać Kovačević; Ivanka Žutić; Verica Dragović-Uzelac. Accelerated Solvent Extraction as a Green Tool for the Recovery of Polyphenols and Pigments from Wild Nettle Leaves. Processes 2020, 8, 803 .
AMA StyleMaja Repajić, Ena Cegledi, Valentina Kruk, Sandra Pedisić, Fırat Çınar, Danijela Bursać Kovačević, Ivanka Žutić, Verica Dragović-Uzelac. Accelerated Solvent Extraction as a Green Tool for the Recovery of Polyphenols and Pigments from Wild Nettle Leaves. Processes. 2020; 8 (7):803.
Chicago/Turabian StyleMaja Repajić; Ena Cegledi; Valentina Kruk; Sandra Pedisić; Fırat Çınar; Danijela Bursać Kovačević; Ivanka Žutić; Verica Dragović-Uzelac. 2020. "Accelerated Solvent Extraction as a Green Tool for the Recovery of Polyphenols and Pigments from Wild Nettle Leaves." Processes 8, no. 7: 803.
The aim of this study was to valorize the oil recovery from red and white grape seeds (Vitis vinifera L.) that remains as by-product after the winemaking process. Oils were extracted by modern techniques, ultrasound assisted (UAE), microwave assisted (MAE) and supercritical fluid extraction (SFE), and compared to the Soxhlet extraction (SE). Firstly, SFE was optimized at different operating conditions: pressure (250–350 bar), temperature (40–60 °C), CO2 flow rate (0.2, 0.3 and 0.4 kg h−1), and particle size (315–800 µm and >800 µm). The highest extraction yields were achieved by SFE at the optimal conditions: 350 bar, 60 °C, 0.4 kg h−1. Afterwards, SFE was compared to SE, UAE and MAE with respect to oil extraction yields, and analyzed for fatty acid composition and antioxidant capacity. Considering the general classification of fatty acids, it was found that samples had high content of polyunsaturated fatty acids, regardless of extraction technology. Tocopherol content was significantly influenced by all extraction methods, whereas UAE and MAE resulted in extracts richer with lipophilic antioxidants. In conclusion, modern extractions that are suited for industrial applications had better performance as compared to SE, as judging by the oil yield and quality.
Ivana Dimić; Nemanja Teslić; Predrag Putnik; Danijela Bursać Kovačević; Zoran Zeković; Branislav Šojić; Živan Mrkonjić; Dušica Čolović; Domenico Montesano; Branimir Pavlić. Innovative and Conventional Valorizations of Grape Seeds from Winery By-Products as Sustainable Source of Lipophilic Antioxidants. Antioxidants 2020, 9, 568 .
AMA StyleIvana Dimić, Nemanja Teslić, Predrag Putnik, Danijela Bursać Kovačević, Zoran Zeković, Branislav Šojić, Živan Mrkonjić, Dušica Čolović, Domenico Montesano, Branimir Pavlić. Innovative and Conventional Valorizations of Grape Seeds from Winery By-Products as Sustainable Source of Lipophilic Antioxidants. Antioxidants. 2020; 9 (7):568.
Chicago/Turabian StyleIvana Dimić; Nemanja Teslić; Predrag Putnik; Danijela Bursać Kovačević; Zoran Zeković; Branislav Šojić; Živan Mrkonjić; Dušica Čolović; Domenico Montesano; Branimir Pavlić. 2020. "Innovative and Conventional Valorizations of Grape Seeds from Winery By-Products as Sustainable Source of Lipophilic Antioxidants." Antioxidants 9, no. 7: 568.
Functional nutrition, which includes the consumption of fruit juices, has become the field of interest for those seeking a healthy lifestyle. Functional nutrition is also of great interest to the food industry, with the aims of improving human health and providing economic prosperity in a sustainable manner. The functional food sector is the most profitable part of the food industry, with a fast-growing market resulting from new sociodemographic trends (e.g., longer life expectancy, higher standard of living, better health care), which often includes sustainable concepts of food production. Therefore, the demand for hurdle technology in the food industry is growing, along with the consumption of minimally processed foods, not only because this approach inactivates microorganisms in food, but because it can also prolong the shelf life of food products. To preserve food products such as fruit juices, the hurdle technology approach often uses non-thermal methods as alternatives to pasteurization, which can cause a decrease in the nutritional value and quality of the food. Non-thermal technologies are often combined with different hurdles, such as antimicrobial additives, thermal treatment, and ultraviolet or pulsed light, to achieve synergistic effects and overall quality improvements in (functional) juices. Hence, hurdle technology could be a promising approach for the preservation of fruit juices due to its efficiency and low impact on juice quality and characteristics, although all processing parameters still require optimization.
Predrag Putnik; Branimir Pavlić; Branislav Šojić; Sandra Zavadlav; Irena Žuntar; Leona Kao; Dora Kitonić; Danijela Bursać Kovačević. Innovative Hurdle Technologies for the Preservation of Functional Fruit Juices. Foods 2020, 9, 699 .
AMA StylePredrag Putnik, Branimir Pavlić, Branislav Šojić, Sandra Zavadlav, Irena Žuntar, Leona Kao, Dora Kitonić, Danijela Bursać Kovačević. Innovative Hurdle Technologies for the Preservation of Functional Fruit Juices. Foods. 2020; 9 (6):699.
Chicago/Turabian StylePredrag Putnik; Branimir Pavlić; Branislav Šojić; Sandra Zavadlav; Irena Žuntar; Leona Kao; Dora Kitonić; Danijela Bursać Kovačević. 2020. "Innovative Hurdle Technologies for the Preservation of Functional Fruit Juices." Foods 9, no. 6: 699.
The effects of wild thyme by-products (Thymus serpyllum L.) from supercritical fluid extraction SFE1 (100 bar and 40 °C) and SFE2 (350 bar and 50 °C) on the quality of ground pork patties evaluated by pH, CIE-color, lipid (TBARS test) and protein oxidation (thiol group content) and microbiological profile. SFE extracts were added to ground pork patties as: 0.075 μL/g of SFE1 (T1), 0.150 μL/g of SFE1 (T2), 0.075 μL/g of SFE2 (T3), 0.150 μL/g of SFE2 (T4), while SFEs (T5) was control without any extracts. SFE1 and SFE2 were protective against color degradation. Moreover, the addition of SFE1 and SFE2 significantly reduced lipid and protein oxidation in the patties (p ≤ 0.05). Furthermore, lower concentration of SFE2 reduced total plate count to <6 log cfu/g after 3 days of storage. Obtained results indicated that SFEs of wild thyme by-product are useful as natural antioxidants and antimicrobial agents in meat processing.
Branislav Šojić; Vladimir Tomović; Sunčica Kocić-Tanackov; Danijela Bursać Kovačević; Predrag Putnik; Živan Mrkonjić; Saša Đurović; Marija Jokanović; Maja Ivić; Snežana Škaljac; Branimir Pavlić. Supercritical extracts of wild thyme (Thymus serpyllum L.) by-product as natural antioxidants in ground pork patties. LWT 2020, 130, 109661 .
AMA StyleBranislav Šojić, Vladimir Tomović, Sunčica Kocić-Tanackov, Danijela Bursać Kovačević, Predrag Putnik, Živan Mrkonjić, Saša Đurović, Marija Jokanović, Maja Ivić, Snežana Škaljac, Branimir Pavlić. Supercritical extracts of wild thyme (Thymus serpyllum L.) by-product as natural antioxidants in ground pork patties. LWT. 2020; 130 ():109661.
Chicago/Turabian StyleBranislav Šojić; Vladimir Tomović; Sunčica Kocić-Tanackov; Danijela Bursać Kovačević; Predrag Putnik; Živan Mrkonjić; Saša Đurović; Marija Jokanović; Maja Ivić; Snežana Škaljac; Branimir Pavlić. 2020. "Supercritical extracts of wild thyme (Thymus serpyllum L.) by-product as natural antioxidants in ground pork patties." LWT 130, no. : 109661.
Functional foods is a very popular term in the social and scientific media; consequently, food producers have invested resources in the development of processed foods that may provide added functional benefits to consumers’ well-being. Because of intrinsic regulation and end-of-use purposes in different countries, worldwide meanings and definitions of this term are still unclear. Hence, here we standardize this definition and propose a guideline to attest that some ingredients or foods truly deserve this special designation. Furthermore, focus is directed at the most recent studies and practical guidelines that can be used to develop and test the efficacy of potentially functional foods and ingredients. The most widespread functional ingredients, such as polyunsaturated fatty acids (PUFAs), probiotics/prebiotics/synbiotics, and antioxidants, and their technological means of delivery in food products are described. The review discusses the steps that food companies should take to ensure that their developed food product is truly functional.
Daniel Granato; Francisco J. Barba; Danijela Bursać Kovačević; José M. Lorenzo; Adriano G. Cruz; Predrag Putnik. Functional Foods: Product Development, Technological Trends, Efficacy Testing, and Safety. Annual Review of Food Science and Technology 2020, 11, 93 -118.
AMA StyleDaniel Granato, Francisco J. Barba, Danijela Bursać Kovačević, José M. Lorenzo, Adriano G. Cruz, Predrag Putnik. Functional Foods: Product Development, Technological Trends, Efficacy Testing, and Safety. Annual Review of Food Science and Technology. 2020; 11 (1):93-118.
Chicago/Turabian StyleDaniel Granato; Francisco J. Barba; Danijela Bursać Kovačević; José M. Lorenzo; Adriano G. Cruz; Predrag Putnik. 2020. "Functional Foods: Product Development, Technological Trends, Efficacy Testing, and Safety." Annual Review of Food Science and Technology 11, no. 1: 93-118.
Over the years, brown algae bioactive polysaccharides laminarin, alginate and fucoidan have been isolated and used in functional foods, cosmeceutical and pharmaceutical industries. The extraction process of these polysaccharides includes several complex and time-consuming steps and the correct adjustment of extraction parameters (e.g., time, temperature, power, pressure, solvent and sample to solvent ratio) greatly influences the yield, physical, chemical and biochemical properties as well as their biological activities. This review includes the most recent conventional procedures for brown algae polysaccharides extraction along with advanced extraction techniques (microwave-assisted extraction, ultrasound assisted extraction, pressurized liquid extraction and enzymes assisted extraction) which can effectively improve extraction process. The influence of these extraction techniques and their individual parameters on yield, chemical structure and biological activities from the most current literature is discussed, along with their potential for commercial applications as bioactive compounds and drug delivery systems.
Ana Dobrinčić; Sandra Balbino; Zoran Zorić; Sandra Pedisić; Danijela Bursać Kovačević; Ivona Elez Garofulić; Verica Dragović-Uzelac. Advanced Technologies for the Extraction of Marine Brown Algal Polysaccharides. Marine Drugs 2020, 18, 168 .
AMA StyleAna Dobrinčić, Sandra Balbino, Zoran Zorić, Sandra Pedisić, Danijela Bursać Kovačević, Ivona Elez Garofulić, Verica Dragović-Uzelac. Advanced Technologies for the Extraction of Marine Brown Algal Polysaccharides. Marine Drugs. 2020; 18 (3):168.
Chicago/Turabian StyleAna Dobrinčić; Sandra Balbino; Zoran Zorić; Sandra Pedisić; Danijela Bursać Kovačević; Ivona Elez Garofulić; Verica Dragović-Uzelac. 2020. "Advanced Technologies for the Extraction of Marine Brown Algal Polysaccharides." Marine Drugs 18, no. 3: 168.
Food waste and by-products, which are normally regarded as not being valuable, have great potential for valuable compounds production. Valorization of these materials not only means more nutrients or bioactive compounds, but also addresses environmental issues caused by discarding these “waste” materials. This chapter discusses the nutritive and economic potential of food waste and by-products, as well as the application of innovative technologies (i.e., electrotechnologies, ultrasound, high hydrostatic pressure, nanotechnology, pressurized fluids) in food waste and by-products valorization. Such technologies improve the perspectives regarding waste utilization, paving the ways toward sustainable industrial development, which is one of the basic pillars for public health.
Zhenzhou Zhu; Mohsen Gavahian; Francisco J. Barba; Elena Roselló-Soto; Danijela Bursać Kovačević; Predrag Putnik; Gabriela I. Denoya. Valorization of waste and by-products from food industries through the use of innovative technologies. Agri-Food Industry Strategies for Healthy Diets and Sustainability 2020, 249 -266.
AMA StyleZhenzhou Zhu, Mohsen Gavahian, Francisco J. Barba, Elena Roselló-Soto, Danijela Bursać Kovačević, Predrag Putnik, Gabriela I. Denoya. Valorization of waste and by-products from food industries through the use of innovative technologies. Agri-Food Industry Strategies for Healthy Diets and Sustainability. 2020; ():249-266.
Chicago/Turabian StyleZhenzhou Zhu; Mohsen Gavahian; Francisco J. Barba; Elena Roselló-Soto; Danijela Bursać Kovačević; Predrag Putnik; Gabriela I. Denoya. 2020. "Valorization of waste and by-products from food industries through the use of innovative technologies." Agri-Food Industry Strategies for Healthy Diets and Sustainability , no. : 249-266.
Silymarin complex consisting of four flavonolignans (silychristin, silydianin, silibinin and taxifolin) has been used from ancient times in both traditional European and Asian medicine for liver disorders treatment. Moreover, over the last years, the anticancer activity of these compounds against various types of cancer cells (e.g., breast, skin, colon, cervix, ovary, prostate, lung and hepatocellular cancers, among others) has been demonstrated. Therefore, at this stage of development, food and pharmaceutical interest have shown an increased interested in the recovery of these molecules. Conventional solvent extraction has been traditionally used to recover silymarin complex from plant matrices. However, the increased awareness regarding the use of green and sustainable processes has led to exploring new alternatives, which can minimize the use of toxic solvents (i.e., hexane) and using short extraction times. For instance, the use of innovative alternative approaches such as supercritical-CO2, pulsed electric fields, ultrasounds, and microwaves can constitute a useful alternative to recover silychristin, silydianin, silibinin and taxifolin. Furthermore, in order to obtain natural products, either as pure compounds or as standardized plant extracts, the use of selective and accurate analytical methods for qualitative and quantitative determination of flavonolignan components is required. In the present chapter, the current and innovative approaches to recover silychristin, silydianin, silibinin and taxifolin from plant matrices will be discussed. Moreover, the biological effects and the potential implications of these compounds on the prevention of non-communicable diseases will be shown.
José M. Lorenzo; Predrag Putnik; Danijela Bursać Kovačević; Marinko Petrović; Paulo Eduardo Sichetti Munekata; Belén Gómez; Krystian Marszałek; Shahin Roohinejad; Francisco J. Barba. Silymarin compounds: Chemistry, innovative extraction techniques and synthesis. Stereoselective Synthesis (Part J) 2020, 64, 111 -130.
AMA StyleJosé M. Lorenzo, Predrag Putnik, Danijela Bursać Kovačević, Marinko Petrović, Paulo Eduardo Sichetti Munekata, Belén Gómez, Krystian Marszałek, Shahin Roohinejad, Francisco J. Barba. Silymarin compounds: Chemistry, innovative extraction techniques and synthesis. Stereoselective Synthesis (Part J). 2020; 64 ():111-130.
Chicago/Turabian StyleJosé M. Lorenzo; Predrag Putnik; Danijela Bursać Kovačević; Marinko Petrović; Paulo Eduardo Sichetti Munekata; Belén Gómez; Krystian Marszałek; Shahin Roohinejad; Francisco J. Barba. 2020. "Silymarin compounds: Chemistry, innovative extraction techniques and synthesis." Stereoselective Synthesis (Part J) 64, no. : 111-130.
Deni Kostelac; Predrag Putnik; Ksenija Markov; Jadranka Frece; Danijela Bursać Kovačević. Effects of electrotechnologies on enzymes in foods and food model systems. Current Opinion in Food Science 2020, 31, 47 -56.
AMA StyleDeni Kostelac, Predrag Putnik, Ksenija Markov, Jadranka Frece, Danijela Bursać Kovačević. Effects of electrotechnologies on enzymes in foods and food model systems. Current Opinion in Food Science. 2020; 31 ():47-56.
Chicago/Turabian StyleDeni Kostelac; Predrag Putnik; Ksenija Markov; Jadranka Frece; Danijela Bursać Kovačević. 2020. "Effects of electrotechnologies on enzymes in foods and food model systems." Current Opinion in Food Science 31, no. : 47-56.